Ingredients:
2 T olive oil or butter
3 leeks, chopped
500 g sweet potato, peeled and diced
4 cups chicken or vegetable stock
1 hot chilli, split
Sea salt
4 cobs corn
Bacon, grilled, for serving
Parsley, torn, to garnish
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Cooking instructions:
In a pan over a medium to low heat, heat the oil or butter and then gently cook the leek until softened. Add the sweet potato, stock, chilli and a little salt. Simmer, half covered, for 20 minutes, or until tender. Discard the corn husks and silks, then slice the corn from the cob. Set aside a good handful of corn kernels and add the rest to the soup. Simmer for 5 minutes. Blend, then check seasoning. If necessary, thin down with a little more stock – but not too much as this is, after all, a chowder. Reheat with the reserved corn and serve with torn crispy bacon and a scattering of parsley. Cook’s notes: If you prefer your chowder on the hot side, add another chilli; if you don’t like it hot, leave out the chilli, but add freshly ground black pepper, to taste. For a heartier soup, add croutons and, if more convenient, substitute onion for the leeks. |